Maybe you're confusing nomenclature? It would be redundant for Canadians to refer to it as "Canadian bacon", so in that sense yes-- "Canadian bacon" would only be found in the US. Also, there is a kind of processed smoked ham that is sold as Canadian bacon (I've seen it at Trader Joe's), but it's really a totally different thing.

What we're talking about is back bacon (aka "Canadian bacon") which is not commonly found here. I'm guessing they inherited the tradition from their colonial English oppressors, since their bacon is similar cut and is found in those morning gutbombs known as the English fryup.

Here's a good disambiguation for the fake American "Canadian bacon", which is really smoked ham.

I had a good chuckle over the 'colonial oppressor' line. My Scottish side definitely was oppressed by my English side, hence politeness.

Less so in P.Q.

Gord's Bacon description is mostly right, except in referring Canadian Bacon as smoked ham. It is actually smoked loin, usually with a layer of fat and corn meal. English and Irish bacon seems to be similar, without the corn meal.

What we usually have up here is Pea Meal bacon, made from pickled, cured loin, but not smoked, and that is shown in the Wiki photo. At one time real pea meal was used, but it is always replaced by corn meal now. This product is less expensive than the lightly smoked product, and not as dried out, so it is popular as a breakfast or sandwich staple.

A visitor to Toronto should try the pea meal bacon sandwich available at several stands in the St. Lawrence Market. It will be made from cured pork loin in the style of the Wiki photo.

BTW the description in Canadian Bacon Company (Arizona) includes liquid smoke which is not very authentic.